Name: Easy Chicken Tikka Masala Recipe
Prep time: 35 min
Cook time: 25 min
Total time: 1 h
Cuisine: Indian
Ingredients: 2 lbs. boneless skinless chicken breasts; 1/4 cup masala paste (recipe below); 1/2 cup plain yogurt; 1-2 tablespoons oil; 2 cups tomato puree; 1 cup heavy cream (or substitute 14-ounce can of regular coconut milk); 1-2 teaspoons kosher salt; 2 cups rice; 1/4 cup cilantro, chopped; 2 onions (about 3 cups chopped); 5 cloves garlic; 2-inch piece fresh ginger; 3 tablespoons garam masala; 1 tablespoon chili powder; 1 tablespoon turmeric; 1 tablespoon cumin; 1/2 teaspoon ground cloves; 2 teaspoons kosher salt; 1/2 teaspoon cayenne pepper; Small pile cilantro stems; Juice of one lemon

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If you’re craving a rich, creamy, and deeply flavorful dish that’s surprisingly simple to whip up, you’ve got to try this Easy Chicken Tikka Masala Recipe. I absolutely love how it brings together just the right blend of spices, tender chicken, and silky sauce — and the best part? You don’t need a long list of fancy ingredients or hours in the kitchen. Stick with me here, and I’ll share all my tips to help you nail this classic Indian favorite with confidence.

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Why You’ll Love This Recipe

Quick and Easy: It takes only about 30 minutes without sacrificing any of the authentic flavors.
Homemade Masala Paste: Making your own paste locks in freshness and lets you control the heat and spices perfectly.
Family Favorite: My family goes crazy for this dish — it’s a guaranteed crowd-pleaser.
Versatile Ingredients: You can swap cream for coconut milk, making it adaptable for different diets.

A dark round pan filled with a thick orange sauce that covers many uneven pieces of browned meat. The sauce looks smooth and creamy, with some darker spots where it has cooked more. A light wooden spoon with sauce on it rests on the right edge of the pan, partly submerged. The pan sits on a gray cloth on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7 - Easy Chicken Tikka Masala, Chicken Tikka Masala, homemade Chicken Tikka Masala, simple Indian curry, quick Chicken Tikka Masala

Ingredients You’ll Need

These ingredients come together beautifully to create layers of flavor in this Easy Chicken Tikka Masala Recipe. I love using fresh ginger and cilantro for that extra punch of brightness.

Flat lay of boneless skinless chicken breasts arranged neatly, a small mound of vibrant orange-red masala paste in a white ceramic bowl, a small white bowl of creamy plain yogurt, a small white bowl with golden cooking oil, a round white bowl filled with smooth deep red tomato puree, a small white bowl of thick heavy cream, a small pile of fresh bright green cilantro leaves, a simple mound of uncooked white rice grains in a white bowl, two uncracked brown eggs, two whole peeled onions with papery skins removed, five whole garlic cloves with skins on, a fresh 2-inch piece of ginger root with beige skin, a small white bowl containing a mixture of ground garam masala, chili powder, turmeric, cumin, ground cloves, cayenne pepper, and kosher salt arranged in separate small piles within the bowl, a small bunch of fresh cilantro stems, and one halved lemon showing its juicy interior all symmetrically placed in balanced proportions on simple white ceramic bowls and plates, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997 - Easy Chicken Tikka Masala, Chicken Tikka Masala, homemade Chicken Tikka Masala, simple Indian curry, quick Chicken Tikka Masala

Boneless skinless chicken breasts: Easy to cut into bite-size pieces; cooks quickly and stays tender.
Masala paste: This homemade blend of spices, onions, garlic, and ginger is the heart of the dish.
Plain yogurt: Helps tenderize the chicken and adds a subtle tang.
Oil: A neutral oil like vegetable or canola is best for sautéing.
Tomato puree: Gives the sauce its rich base and vibrant color.
Heavy cream: Adds luscious creaminess; can substitute coconut milk for a dairy-free option.
Kosher salt: Essential for balancing all the bold flavors.
Rice: I recommend basmati for an authentic pairing with the sauce.
Cilantro: Fresh cilantro on top brightens every bite with a fresh herbal note.
Onions, garlic, fresh ginger: Build the masala paste’s aromatic foundation.
Spices like garam masala, chili powder, turmeric, cumin, cloves, cayenne pepper: A well-rounded spice mix that packs flavor without overwhelming heat.
Lemon juice: Adds a subtle zing that wakes up the other ingredients.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the things I love about this Easy Chicken Tikka Masala Recipe is how easy it is to make it your own. Whether you want it hotter, creamier, or even vegetarian, there’s room to play around!

Use coconut milk: I sometimes swap heavy cream for coconut milk to keep things dairy-free and it turns out just as creamy and delicious.
Adjust the spice level: If you prefer a milder flavor, reduce the cayenne pepper; for extra heat, add a pinch more chili powder.
Swap chicken for chickpeas or paneer: When I want a meatless version, chickpeas work beautifully, soaking up all the rich sauce.
Make it in a slow cooker: I’ve had success layering the ingredients into my slow cooker for a hands-off tender version that’s great when I’m busy.

How to Make Easy Chicken Tikka Masala Recipe

Step 1: Whip Up Your Masala Paste

Start by pulsing onions, garlic, ginger, and all those gorgeous spices together in a food processor until smooth. This paste is what truly sets this dish apart — fresh, fragrant, and vibrant. I usually make extra and freeze it in small portions so I have it on hand for a quick dinner any night of the week. Trust me, this shortcut saves so much time!

Step 2: Marinate Your Chicken

Cut your chicken breasts into bite-sized pieces, then toss them in some of the masala paste along with plain yogurt. Pop it in the fridge for about 30 minutes. This little rest really helps the chicken soak up all those flavors and keeps it juicy when cooked. If you’re in a hurry, even 15 minutes is better than none!

Step 3: Cook Rice and Brown Your Chicken

Get your rice cooking so it’s ready when the curry is done — I like basmati for its fragrant, fluffy texture. Meanwhile, heat a nonstick skillet over medium-high heat with a bit of oil and cook the marinated chicken in batches. Don’t crowd the pan — let the pieces get a nice golden brown crust without stirring too much. They don’t need to be fully cooked here; just nicely seared.

Step 4: Build the Sauce

In the same skillet, add a few tablespoons of your masala paste and stir-fry it for a couple of minutes — this step wakes up those spices. Then pour in the tomato puree and toss in the browned chicken. Let it simmer gently for 10-15 minutes until the chicken is cooked through and tender.

Step 5: Finish with Cream and Serve

Stir in the heavy cream or coconut milk, season with salt, and let the sauce thicken for a few minutes off the heat. Serve it all up steaming hot over fluffy rice with a generous sprinkle of fresh cilantro on top. I promise, this is comfort food at its best!

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Pro Tips for Making Easy Chicken Tikka Masala Recipe

Make Ahead Masala Paste: Freeze the extra paste in ice cube trays for super convenient future meals.
Don’t Overcrowd the Pan: Browning the chicken in batches ensures a nice crust, locking in flavors and juiciness.
Balance Creaminess and Tang: If your sauce feels too rich, a squeeze of lemon juice right before serving wakes it up beautifully.
Use Fresh Spices: Freshly ground or recently bought spices make a huge difference in taste — don’t skip this step!

How to Serve Easy Chicken Tikka Masala Recipe

The image shows two white bowls on a white marbled surface. Each bowl contains two layers: the base layer is white rice mixed with small green herb pieces, giving a fresh look, and the top layer is a thick, creamy orange-brown curry sauce with visible chunks of meat. The curry is sprinkled with chopped green herbs for extra color and texture. A silver spoon is partially resting in the larger bowl, slightly pressing into the rice and curry mix. The lighting highlights the creamy texture of the curry and the fluffiness of the rice. photo taken with an iphone --ar 2:3 --v 7 - Easy Chicken Tikka Masala, Chicken Tikka Masala, homemade Chicken Tikka Masala, simple Indian curry, quick Chicken Tikka Masala

Garnishes

I always top mine with fresh cilantro — it adds such a lovely pop of color and a bright herbal note that cuts through the richness. Sometimes I toss on a few chopped green chilies if we’re feeling adventurous and want a little extra heat. A squeeze of fresh lemon juice at the end also adds that perfect final zing.

Side Dishes

My go-to side is basmati rice, but you can also serve this with warm naan or roti for scooping up every last bit of the sauce. A simple cucumber raita on the side cools things down when the curry is spicy. I’ve also loved pairing it with roasted vegetables like cauliflower to add some crunch and variety.

Creative Ways to Present

For special occasions, I like to plate the curry in a beautiful shallow bowl, sprinkle with extra cilantro and toasted nuts like cashews for crunch. Serving family-style in a big vibrant dish surrounded by little bowls of pickles, chutneys, and yogurt is always a hit and makes the meal feel festive.

Make Ahead and Storage

Storing Leftovers

I store leftover chicken tikka masala in airtight containers in the fridge for up to 3 days. The flavors actually deepen overnight, so leftovers taste fantastic — sometimes even better than the first day!

Freezing

This recipe freezes beautifully. I portion it out in freezer-safe containers or bags, and it holds up well for up to 2 months. Just thaw overnight in the fridge before reheating.

Reheating

When reheating, I gently warm the curry over low heat on the stove, adding a splash of water or extra cream to loosen the sauce if it’s thickened too much. This keeps the chicken tender and the flavors rich and balanced.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are even juicier and more forgiving if you accidentally overcook them. Just cut them into bite-sized pieces like the breasts and follow the same marinating and cooking steps.
Is it possible to make this recipe gluten-free?

Yes! This Easy Chicken Tikka Masala Recipe is naturally gluten-free, especially if you double-check that your spices and tomato puree don’t have any additives. Just be mindful about your sides—basmati rice and gluten-free naan work well.
How do I store leftover masala paste?

After making the paste, I usually freeze the leftovers in small portions (like in ice cube trays). Once frozen, pop the cubes in a freezer bag and pull them out whenever you need to make chicken tikka masala again — super convenient!
Can I make this recipe spicier or milder?

Definitely! Adjust the cayenne pepper and chili powder in the masala paste according to your heat preference. Start low if you’re unsure — you can always add more when cooking.

Final Thoughts

I have to say, this Easy Chicken Tikka Masala Recipe truly feels like a secret weapon in my weeknight dinner arsenal. It pulls together quickly, delivers those authentic, comforting flavors we all love, and leaves everyone wanting seconds. If you’ve been intimidated by Indian cooking or thought it required a million ingredients, trust me—this recipe breaks it down into simple steps that you can handle. Give it a try and watch it become your new favorite, just like it did for me and my family!